Smooth cep soup
Smooth cep and potato soup with cream and parsley.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 500 g ceps
- 100 g onions
- 10 g parsley
- 300 g potatoes
- 30 g butter
- 100 ml pouring cream
- 800 ml vegetable stock
Preparation
Clean the ceps with a damp cloth and trim off any soil-covered parts, then thinly slice. Peel and dice the potatoes; peel and thinly slice the onion. Wash and finely chop the parsley.
500 g ceps100 g onions10 g parsley300 g potatoes- knife
- clean tea towel
Melt the butter and sauté the onion and ceps for 5 minutes. Add the potatoes and stock, then simmer for 25 minutes, until tender.
30 g butter800 ml vegetable stock- saucepan
- spoon
Blend, add the cream and reheat for one minute; serve with the parsley.
100 ml pouring cream- hand blender
- saucepan
- spoon
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration